Ingredients
For the T-Bone steak:
2 Our Cow T-bone steaks (about 350–400g each)
2 tbsp olive oil
Salt & black pepper, to taste
For the creamy Sebago mash:
1kg potatoes, peeled and chopped
50g butter
½ cup milk or cream (warm)
½ cup cheese, finely grated (or to taste)
Salt & pepper, to taste
For the vegetables (choose a mix you like)
2 carrots, sliced
1 cup broccoli florets
1 cup green beans, trimmed
1 zucchini, sliced
Method
Prepare the mash
1. Boil the potatoes in salted water until tender.
2. Drain and mash with butter, warm milk or cream, and grated cheese.
3. Season with salt and pepper, then keep warm.
Cook the vegetables
1. Steam or blanch the carrots, broccoli, beans, and zucchini until just tender but still vibrant.
2. Season lightly with salt and a drizzle of olive oil or a knob of butter.
Cook the steaks
1. Pat the T-bone steaks dry with a paper towel and season generously with salt and pepper.
2. Heat a heavy pan or BBQ grill until very hot, then add olive oil.
3. Cook the steaks for 3–4 minutes on each side for medium-rare, or adjust to your liking.
4. Rest the steaks for 5 minutes before serving.
Serve
1. Place a generous spoonful of creamy Sebago mash on each plate.
2. Add fresh vegetables on the side.
3. Top with the rested T-bone steak and drizzle with any pan juices.
